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Ah yes, ‘tis the season. ‘Tis the season for eating too much, singing too much and somehow, conjuring up the excitement to watch the same festive films you’ve watched every single year since day dot because, well - they don’t make ‘em like they used to. The same can be said for how we serve up our favourite festive tipples. Is it always that delicious-y creamy liquor over ice because “go on, it’s Christmas”? How about a dash of orange juice in your Christmas morning champers because “oo, now Christmas has really started”? We’re not knocking your Christmas traditions, simply suggesting there could be room for a new one.

Why not try some-gin different?

The classic G&T. So fresh, vibrant and when done right - oh so delicious-y. But we felt it was our Boutique-y duty to let you know there are many wonderful ways to enjoy a gin at Christmas. You could start by picking the most Christmas-y gin you can get your hands on… .

Gingle All The Way Gin, we challenge you to find a gin that captures the festive spirit like this one*. We begged and begged Boutique-y Steph to treat us to some delicious-y ways to serve and share this bottling with friends (and show off a little). As ever, she did not disappoint.

Gingle Bell Fizz

Real easy to whip up at a moment’s notice. It’s fresh, juicy with a zing of citrus.

Apple Pie Hot Toddy

For the ones who aren’t a huge fan of all things mulled but, do want to keep their hands toasty while you’re trying to figure out the fireworks display.

Apple Crumble MarTEAini

Elegant, a touch of a citrus with a comforting apple crumble cuddle. Easy on the custard though, that stuff curdles.

You can purchase your very own bottle of Gingle All The Way Gin right now from any ASDA store or online but, we suggest you get a gingle on because it’s a super exclusive release and stocks will only last so long!

The last three years have seen the meteoric rise of a particular type of gin, whose name is both simple and surprisingly confusing; namely, “Pink Gin”.

Today, an exact definition is hard to fashion beyond “a gin that is pink in colour” and, in honesty, it is little more than that. But that has not always been the case….

The Original Pink Gin

The original Pink Gin (the proper kind), a simple mix of gin and Angostura Bitters, has its origins in the 19th Century, but it was not until the 20th Century that the term became widely used and it was likely popularised during the First World War.

A 1900 article from the Pall Mall Gazette mentions the popularity of a “frothy mixture of gin, angostura and ice” in the West Indies; although the term “Pink Gin” is not mentioned specifically this certainly describes one.

A 1928 article describes the drink as being prevalent in China, where trays laden with wine-glasses of gin, a bottle of Angostura, and a jug of water were served to and enjoyed by British naval officers.

By the 1950s, Pink Gins were often used to advertise both gin brands and Angostura Bitters with tag-lines like “How much rosier everything is with pink gin!” and, just like the colour of the drink, the future of the Pink Gin looked rosy.

The New Upstart

In the last few years, another meaning has developed for “pink gin”: the rather unimaginative definition of “a gin what is pink”; how bourgeois! The modern trend for pink gins started around 2011, but got turbo-charged a few years later with the surge of strawberry gins from Spain, all of which were known as “Strawberry Gin”.

When the trend finally reached the UK, a number of variants were released on the market with the moniker “pink gin” and, for now, the name has stuck.

Pink Gin Strikes Back

It could be conceded that the lukewarm mix of gin and Angostura Bitters is a tad dated and in need of a little zhoosh in order to appeal to a more modern audience…

Enter: Proper Pink Gin.

Proper Pink Gin uses vacuum-distilled Angostura Bitters; the vacuum distillation process removes all of the colour and bitterness, whilst retaining all of the other flavours. This is added to gentian distillate (to add bitterness) and lemon distillate (to add the zesty liveliness you would usually get from a garnish), before being combined with a gin made from a classic mix of botanicals. Each bottle is then finished off with a dash of Angostura Bitters and a natural pink colour.

A Proper Taste

Nose: Zesty lemon, along with complex, earthy spice and a hint of toasted Welsh cakes.

Taste: Bold, vibrant and dry; a rich symphony of spice with any sweetness neatly balanced by the clean earthiness of gentian.

A Proper Serve

The gin is a delight to drink neat with a couple of ice cubes; it contains everything you need for a Perfect Proper Pink Gin.

For a colder option, shake it vigorously with ice cubes (dry vermouth optional), before fine straining into a Martini glass. The result is a delicate shade of rose and the shaking adds a pleasant, soft fluffiness. Very easy to sip.

Pink Gin & Tonic

50ml Proper Pink Gin

150ml Tonic water

Garnish in the Evans’ style (with a wedge each of lemon and lime, or an orange wedge)

A crisp, bright and refreshing drink with a great complexity thanks to the added distillates and bitters.

Now, we’re not ones to blow our own trumpets, but when you win THREE Masters awards for Chocolate Orange Gin, Moonshot Gin and Swedish Rose Gin, then we think some trumpeting may be in order. Maybe those little trumpets that are generally less offensive if you live in a block of flats.

Then, there’s the golds. Another three of our gins picked up those marvellous medals. Yuzu Gin took one in the London Dry category and our deliciously fruity Spit­-Roasted Pineapple Gin and the Strawberry & Balsamico Gin each got one in the Flavoured Gin category.

The judges all said super nice things too, like the Moonshot Gin was a ‘standout’ and the flavoured gins ‘had managed to capture fruit flavour with authenticity’. Surely that’s worthy of another little trumpet fanfare? Just a small one. Sorry neighbours.

A refreshing summer staple, the mighty Mojito has been given a makeover, and instead of embracing its rum roots, it's found a new love interest...gin.

Traditionally a Mojito is a refreshing cocktail containing white rum, sugar, lime juice, soda water and mint leaves. Its birthplace is Havana, Cuba but its origins are debated - many believe it was created as a medicinal treatment for scurvy in the 1500s, which over time evolved to be the tasty tipple we all know and love. (No, you can't get it on prescription, sorry.)

Once people had stopped drinking it for "medicinal reasons", the Mojito became a popular cocktail, drunk all over the world. In fact, Ernest Hemmingway of author fame apparently loved them so much he wrote about his passion. Not in a book - on the wall of a bar in Cuba. But he signed it, so apparently nobody minded.

Flash forward to now, and the Mojito has had a rather exciting makeover - gone is the rum, and instead, That Boutique-y Gin Company has bottled an exciting alternative with all the refreshing Mojito qualities, but... there's GIN. Lovely, lovely gin.

The Gin

This Mojito Gin hails from Conker Spirit Distillery and contains all the refreshing crispness of a Mojito cocktail captured in a gin.Fresh mint and lime have been added to a classic botanical mix, all distilled with a molasses base-spirit that provides extra smoothness and a touch of rum-like sweetness. The recipe was developed with local rum expert Peter Holland aka thefloatingrumshack.com. Enjoy with soda water and a sprig of mint, or go full-on Cuban with a Ginjito cocktail.

The Taste

Nose: Initially there’s a burst of pocket peppermint followed by an underlay of sweet icing sugar and earthy juniper. Ripe lime emerges with time.

Palate: The herbaceous notes add spice to the returning mint and bright juniper. More citrus and a little vanilla essence are present underneath.

David T Smith shows you the cocktails you are looking for when enjoying a tipple on Star Wars Day

Today is the fourth day in May (May 4th for our cousins across the pond), which is also known as Star Wars Day - “May the Fourth Be With You”. To celebrate, we’ve come up with some intergalactic cocktails using the Boutique-y Gin range.

Jawa JuiceA cocktail inspired by the desert-dwelling junk traders of Tatooine. In a galaxy, far, far away “Jawa Juice” is rumoured to be a bitter alcohol fermented in Bantha hides; thankfully, this drink is far more palatable.

The GarnishMake two honeydew melon balls using a melon baller, carefully place on a cocktail stick and place in the glass.

The MethodAdd ice to a Gin Tonica glass (ideally a short-stemmed one, given the jawas’ short stature), then the melon balls, followed by additional ice. Add the gin and chilled coffee (it works particularly well if these have already been mixed together) and top-up with the cola.

The TastePan-Pacific Gin from the folks at Gin Farallon has a lovely, bright citrus element from its yuzu, whilst schisandra berries add a sweet jamminess. The coffee in this drink adds a balancing hint of bitterness and the cola adds length, sweetness and complex botanical flavours. Finally, the ginger from the gin lingers on the finish.

Canto BightAs seen in The Last Jedi, this self-indulgent oasis is set amongst an otherwise barren desert landscape. Canto Bight is a sumptuous and extravagant playground for the rich, famous and fabulous, and this cocktail would fit right in.

The RecipeAdd to a champagne flute glass in this order: Yuletide Gin, chilled sparkling wine and, finally, the truffle bitters.

The TasteA decadent and effervescent drink - exactly what the inhabitants of an inter-stellar Monte Carlo would sip whilst gambling at the luxurious tables of the grande casino. The spice of the Yuletide Gin works well with the dryness of the wine, the gold flakes dance amongst the bubbles in a rather glamorous way, and the truffle bitters add an extra splash of decadence.

DagobahAppearing for the first time in Episode V Dagobah, is a swamp planet populated largely with indigenous wildlife. The film’s atmospheric scenes make it a great inspiration for cocktails. Greensand Ridge’s Salt Marsh gin inspired by a similar environment was an obvious choice for this drink.

The GarnishBefore adding any ingredients, line the glass with the cucumber peel. A vegetable peeler is the perfect tool with which to make the ribbon.

The RecipeFill the cucumber-lined glass with ice, before adding the gin and juice (it works better if they have already been mixed). Add ice and carefully pour the Midori down the inside of the glass to create the “Midori sink”.

The TasteA flavoursome drink with the gin adding pleasant, leafy, herbal notes along with some light floral notes that contrast neatly with the succulent crispness of the apple juice. The Midori adds yet more fruitiness, a touch of sweetness, and a luminous green glow towards the bottom of the glass.

Yuzu the Force LukePicture the scene: you’re flying your starfighter, “S”-foils locked in attack position, and you suddenly have the urge to turn off your guidance computer, all whilst you're trying to destroy the most terrifying battlestation in the galaxy. After having your life saved by a scruffy-looking nerf-herder and saving the day, you deserve a well-earned drink!

The RecipeFill a wide-brimmed hi-ball glass with ice, then add the gin, followed by the vermouth and then the sparkling water. Finish off with a few dashes of bitters and lightly stir.

The GarnishTake a tinned pineapple ring and - after the drink has been made - place it a-top the glass. Add three red grapes to a cocktail stick and serve on the side. The grapes represent proton torpedoes and the pineapple ring, the thermal exhaust port, allowing you to recreate this classic scene from the movie.

The TasteA very dry drink with the bright zestiness of the yuzu working well with the dry vermouth and clean crispness of the sparkling water. The orange bitters add a delightful aromatic flavour. For a sweeter drink, substitute the sparkling water for tonic water or even sparkling lemonade.

The Peter CushingA dedication to the actor who played Grand Moff Tarkin (the chap in charge of the Death Star). So great was Tarkin’s power, he not only out-ranked Darth Vader, but also commanded the battle station wearing his slippers.

This cocktail, in honour of the gentleman and the actor, Peter Cushing, is made from completely vegetarian ingredients (he was a patron of the Vegetarian Society).

The TasteSmooth, but complex, with notes of juniper, coriander, and a light note of black pepper that integrates well with herbal notes and gentle warmth of the ginger wine. The flavour develops more as you sip, with gentle berry notes and ginger building and lingering, and adding a delicate, but not overwhelming sweetness. The finish also builds with notes from the gin, including a greener, herbal juniper flavour. Sophisticated and delicious.

Everyone knows that gluten is inherently evil. It’s just science. In recent years, a few valiant producers have taken a stand against this dietary monster, painstakingly crafting gluten-free versions of our favourite spirits for the world to enjoy.

UPDATE: Some of you figured it out, but just so we're all clear: Happy April Fool's Day! That Boutique-y Gin Company Gluten-Free Gin is not a thing (well, technically it is because all gin is gluten-free, but you know what we mean).

At That Boutique-y Gin Company, we’ve decided it’s time to join them in fighting the good fight and it’s with great pride that we present our newest product: Gluten-Free Gin.

While the demand for gluten-free booze is indeed very real, the process of distilling gluten-free gin is no walk in the park, folks. Unfortunately it’s neither straightforward nor cheap to produce. In order to guarantee that not a single gluten protein makes it through distillation, That Boutique-y Gin Company Gluten-Free Gin is distilled entirely from farmers’ market-grade gluten free bread, which takes almost eight times longer to ferment than a more reasonable cereal.

To account for the extortionate cost involved in producing gluten-free gin, That Boutique-y Gin Company Gluten-Free Gin will carry an RRP of twice our standard range. The inflated price will be waived for customers who provide us with a doctor’s note confirming a proven intolerance to gluten.

The TasteNose: Soft and fresh, with lively orange and grapefruit.Palate: Thick, itchy and mouth-coating. Warming, earthy spices follow, underscored with classic London Dry notes of coriander, cardamom and angelica. Finish: Long and lingering, with a pinch of juniper and a slight nuttiness.

Strawberries and gin: that’s a pretty fantastic combination, right? Whether as a garnish (perhaps with some freshly cracked black pepper) in a Gin & Tonic or - perhaps more controversially* - in a serving of summer fruit cups such as Pimm’s; it’s a hit.

Some distillers have even started incorporating strawberries into the gins themselves; such was the case of the Great Strawberry Gin bubble of a few years ago. This all started when a Seville gin became exceptionally popular in south of Spain. This was a strawberry gin with a garishly pink colour that was often mixed with Lemon Fanta. Within months, many other Spanish brands followed suit by releasing their own expressions.

The main downside of this was that many of the gins had a character that was closer to a sweet strawberry vodka than gin; with some of the products, it’s doubtful if they had ever made the acquaintance of a juniper berry.

Now that the froth has settled somewhat, a new product has emerged to reclaim and revive the great combination of gin and strawberry; this time with a new friend, balsamic vinegar. Yes, balsamic vinegar. But not just any balsamic vinegar: Aceto di Balsamico tradizionale di Modena DOP, the finest variety money can buy.

So what?Firstly, the Balsamico can only be made in the Province of Modena in the Emilia-Romagna region of northern Italy. It must adhere to a strict set of criteria, including being aged in a series of different wooden casks for between 12 and 25 years. The barrels are small (no larger than 60 litres) and made of different woods such as: ash, cherry, chestnut, mulberry, oak, and - most interestingly - juniper.

The result is a sublimely luxurious product that has a distinctive, almost syrupy, density, a velvety texture, a dark lustrous sheen and a delightful balance of sweet and sour. It truly has to be tasted to be believed.

The Gin

That Boutique-y Gin Company's Strawberry & Balsamico Gin starts out with a classic gin base made using botanicals that include juniper, coriander and angelica. To this, individual distillates of black pepper and strawberry are added. Strawberries are then added to the gin to give a bright fruitiness and deep scarlet hue. The final touch is the Aceto di Balsamico tradizionale di Modena DOP, which brings its unique texture and complex sweet and sour character to the spirit.

The LabelAtop a pile of juniper berries sits a plump, lone strawberry upon which a decadent splash of Balsamico is being drizzled. As the Balsamico cascades down the juniper berries it forms a luxurious pool of decadence.

The TasteNose: Dark red fruits - cherry, strawberry and cranberry - mixed with the rich and mysterious darkness of the balsamic, creating a rich chocolate-treacle note.Taste: A delightful balance between the plump, juicy strawberries and the complexity of the balsamic, which provides some woodiness and a touch of refined bitterness, but minimal acidity.Finish: Cinder toffee and the lasting sweetness of strawberry. When it comes to flavours, you really do get two for the price of one with this gin!

A very creamy cocktail that works exceptionally well with the strawberry, which is, in turn, complemented by the chocolate. Unlike most cream cocktails, it has a very balanced sweetness and even a sly streak of dark bitterness. A great dessert cocktail for those who may usually just stick with coffee.

With Tonic50ml Strawberry Balsamico Gin150ml tonic waterAdd ice, gin and tonic to a tumbler or wine glass - garnish with a thin piece of lime peel.

The bitterness of the quinine works really well with the deep, dark sweetness of the gin and the sweet strawberry note balances out the dryness of the tonic. Add a slice of lime peel for extra colour and zip.

DTS

* There was once an “Anti-Strawberry, Pro-Borage Pimm’s Pressure Group” on Facebook, whose members abhorred the inclusion of strawberries in the suggested garnish on the Pimm’s bottle and had started an online petition to remove it. Instead, they preferred lemon and borage leaves.

We're extraordinarily excited to share the news of a bounty of World Gin Awards titles bestowed upon our range, including World's Best Flavoured Gin for our Cherry Gin!

Cast your mind back to around one year ago and you might remember our Cherry Gin being launched (along with the rest of That Boutique-y Gin Company's delicious, initial (delinitial for short) expressions). Well, it's one year later and Cherry Gin has been named World's Best Flavoured Gin at the World Gin Awards 2018! We think you'll agree that to go from not existing to the World's Best Flavoured Gin in the space of a year is pretty bloomin' cool.

In addition to that, we also snatched up a trio of Category Winner titles (Cherry Gin - UK Flavoured Gin Category Winner, Icewine Gin - UK Old Tom Gin Category Winner and Monastic Gin (Blackwater) - Ireland Classic Gin Category Winner) and a quartet of Gold Medals (Single Cask Bathtub Gin Ben Nevis Palo Cortado Cask, Spit-Roasted Pineapple Gin, Very Old Tom and Estate-Foraged Gin (Shortcross)). It's safe to say that we're immensely proud of this bevvy of awards, and we can't wait to show off new gins that could be winning titles in 2019!

Our very own David T. Smith drops some knowledge bombshells about the brand new Alamedapocalypse Gin...

At times of unease, when tyrants have their "finger on the button", some in the world look to a small island in San Francisco Bay for hope. There, they find two distinguished distillers and one gin to help them survive the apocalypse. Help us, St. George - you're our only hope!

St. George Spirits, now located on a decommissioned US Naval Base on Alameda, was founded by Jörg Rupf in 1982 and was the pioneer in the renaissance of American Craft Distilling. Jörg began by distilling fruit brandies (eaux de vies), combining the techniques of the old world with the raw material of the new. In 1996, Lance Winters, who had previously worked as a brewer (and a nuclear scientist), joined the distillery and, in 2005, he was joined by Dave Smith (great name!).

Jörg retired in 2010 and Lance became the Master Distiller, with Dave filling the role of Head Distiller. The following year, things got really interesting with the distillery launching a range of three gins:

St George Terroir GinA gin designed to capture the taste and aromas of the Pacific coastal forest in California. Its botanicals include: douglas fir, bay laurel and coastal sage. This is a bright, green and piney gin that simply sparkles in the glass.

St George Botanivore GinWhat is a botanivore? Well, if a carnivore eats meat and a herbivore eats plants, then a botanicare must eat... botanicals! This complex and engaging gin is made using 19 different botanicals, including bergamot, dill, fennel, ginger and citra hops.

St George Dry Rye GinMany gins are made using a base spirit produced from grain; wheat is particularly popular in Europe, whilst distilleries in the USA and Canada often use corn. For their Dry Rye Gin, St. George decided to use a base spirit made from rye, which is usually reserved for making whisky and the bread for pastrami sandwiches. It’s a great example of how much character a base spirit can add to a gin and is really used as a botanical in it own right, join others including juniper, black pepper, caraway, coriander, grapefruit and lime peel.

In addition to these gins, the distillery also makes a range of other spirits including vodka and botanical vodkas, rums, whisky, absinthe, brandies and liqueurs.

The Gin

That Boutique-y Gin Company Alamedapocalypse Gin is distilled in a 1,500 litre copper pot still using a combination of pot distillation and vapour distillation: some of the botanicals are placed directly into the pot, whereas others are placed in a botanical basket held above. As alcohol vapour from the still passes through the botanicals in the basket, it picks up their flavours and aromas. As these botanicals are not directly exposed to the heat of the main pot, the characteristics that are extracted are more delicate and nuanced.

Alamedapocalypse is made using botanicals that include juniper berries, angelica, and coriander. The addition of bay laurel and coriander leaf give the gin a green leafiness, whilst cinnamon and anise add a spiciness. Finally, a medley of citrus is included to give the gin an extra “zip” of liveliness.

The TasteNose: Bright and booming. Grassy pine, bay leaf and aromatic cilantro.Taste: Thick, mouth-coating texture, with notes of honey, Indian spice and a touch of hot chocolate.Finish: Black pepper with notes of black tea, lime and a lingering note of ginger spice.Overall: A complex gin - fresh and green with a touch of Eastern spice.

The LabelThe label shows a post-apocalyptic Alameda Island, the city of San Francisco smouldering in the far background. Closer to our heroes, one of three hangers has just been taken out by an atomic bomb, resulting in an explosive mushroom cloud; thankfully, hangers 2 and 3 remain intact. Dave and Lance, who have evidently become some sort of monk warrior knights, are battling an anthropomorphic - and probably radioactive - shark.

Albert Einstein famously said, “I know not with what weapons World War III will be fought.”, but in this version of a dystopian future, Dave uses a kyber-crystal fuelled cowbell, whilst Lance prefers to rely on his street-fighter skills.

The coriander leaf (cilantro) notes from the gin really come through in a Martini, adding floral, leafy notes with a hint of citrus. A dash of cracked black pepper sprinkled over the top is a wonderful garnish.

Three Minutes to Midnight50ml Alamedapocalypse Gin15ml lemongrass and ginger gordialShake ingredients with ice and strain into an ice-filled tumbler. Top up with around 150ml of sparkling water. Garnish with lemon peel or, for a touch of class, a piece of lemongrass.

A flavoursome and complex drink full of exotic, fruity flavours; in particular, the lemongrass and cilantro, followed by a warm tingle of black pepper and ginger. Spicy, yet refreshing, this would make a lovely accompaniment to a Thai curry.

David T. Smith takes a look at what can happen when teamwork triumphs - CitroLondon Dry Gin!

New to That Boutique-y Gin Company comes a collaboration with 58 Gin and author of “10 Gin to Try Before You Die”, Ian Buxton.

58 Gin was founded by Mark Marmont in 2014. The distillery is located underneath a railway arch in Hackney Down Studios, Hackney, London and they use a selection of traditional alembic copper pot stills to create their gins.

Citrus is a very important part of the Gin 58 botanical profile and Mark has endeavoured to source quality and unusual citrus; this even involves him undertaking his own drying process to ensure a reliable, year-round supply.

The Gin

For That Boutique-y Gin Company's CitroLondon Dry Gin, Mark and his colleague, Carmen, liaised with Ian Buxton to create a new gin. They used the botanical foundation of 58 Gin, tweaked with the addition of London Citron.

What is Citron?Citron (citrus medica) is one of the four original citrus fruit* from which all other citrus fruits descend, whether by natural or artificial hybridization. The fruit look like bumpy, oversized lemons, typically measuring around 25cm in length and weighing a couple of kilos. The fruit has a very thick white rind with a small, acidic pulp in the centre.

Incredibly the particular citrons used in this gin are grow wild in London, an area that was once cultivated but has now been reclaimed by the wild, the exact whereabouts are a secret.

*The other three being mandarin, papeda and pomelo.

The LabelThe scene is set outside the 58 Gin Distillery. The doors are flung open to the world, revealing the cavernous interior beneath the railway arches. To the right are the various stills that Mark uses to make spirit and, to the left, a selection of fine botanicals. In the centre we find Mark Marmont himself in angelic, haloed form - a reference to the distillery’s logo - where he is picking fruit from two citron trees.

Above him is spirits expert and author of “101 Gins to Try Before Your Die”, Ian Buxton, at the helm of beautiful old steam locomotive, the 101G Express. He even has a copy of his book in hand - full steam ahead to another great gin!

The TasteNose: The citron jumps from the glass, fresh and vibrant, followed by an array of other citrus notes: lively orange and grapefruit. Warming earthy spices also come through with a good dose of juniper and fresh leafy notes.Palate: Thick, mouth-filling citrus and juniper, with other classic London dry notes, too: coriander, cardamom and angelica. Finish: Long and lush, morphing into warming spices.

The Drinks

Citrocola50ml Citro-London Gin150ml colaDash of orange bitters

An unorthodox way to mix gin, perhaps, but it really is superb. Bright, lively citrus with some sweet, herbal notes, too. Easy to mix and a pleasure to drink.

A real zinger of a drink that would be perfect to enjoy on a hot afternoon in the summer in the city. The sweet fragrance of the bergamot liqueur brings out the dryer notes in the gin, whilst the lemon adds a fresh balance.

Beretta ‘1825ml ml Citro-London Gin15ml limoncello75ml proseccoGarnish with a thin slice of lemon peel.Add gin and limoncello to a Champagne flute and stir gently with a swizzle stick. Top-up with prosecco and add the garnish.

The citrus really comes through well in this drink. The limoncello and prosecco add body and balance, producing a well-rounded drink with a pleasant fizz. A good choice for a pre-dinner cocktail.

Worlds collide (or should that be barrels?) as David T Smith gives us the low-down on Cotswolds' Double-Barrel Gin.

The Cotswolds Distillery, located in the picturesque Shipston-on-Stour, was founded by Daniel Szor in 2012 and they released their first gin in 2014. Their flagship Cotswolds Dry Gin is a botanically intense gin whose recipe includes: juniper berries, coriander seed, angelica root, cardamom, lime, grapefruit, black pepper, lavender and bay leaf.

In addition, the distillery has released a series of limited editions, some only available directly from the distillery shop. These include: Hedgerow Gin, Baharat Gin, Chamomile and Hop Gin, and Countess Grey Gin.

In 2016, they also released 1616, a gin that harked back to the time of Shakespeare. It had a botanical mix including juniper, cassia, nutmeg and orange peel, included some of their unaged single malt spirit, and was aged in ex red-wine casks.

Since their return to the market in 2007, barrel-aged gins have slowly and steadily been growing in popularity bit by bit. Many relied on the tried-and-tested method of ex-bourbon cask aging for 3-6 months, which adds a pleasant, mellow sweetness to the spirit. A number of great products are made like this, but it can sometimes leave the more adventurous gin drinker wanting more.

The Gin

To make Cotswolds Double-Barrelled Gin, the distillery age two batches of Cotswolds Dry Gin: the first in ex-red wine casks and the second in ex-bourbon casks. The two are then blended together. As well as providing additional depth and complexity to the gin, this method is also a nod to how Cotswolds makes its Single Malt Whisky, which is made using spirits aged in these two types of casks.

The LabelA rare insight into the Cotswolds Distillery’s secret research laboratory, where all sorts of marvelous creations are experimented with. On the back wall, you can spot the Cotswolds botanical library, featuring single distillates of a wide range of interesting flora.

In the front and centre of scene are distiller, Nickolas Franchino, and Dan Szor, who have together created an unholy hybrid of a barrel - a cask-fusion of red wine and ex-bourbon staves. They laugh maniacally as they challenge the forces of nature and defiant flashes of lightning bring their creation - a modern prometheus - to “life”.

The TasteNose: Fruity, woody, and resinous. Intriguing, with a great ability to draw you into the glass.Taste: Zesty and spiced woody notes - rather vivacious! Rich fruity notes of plum and grape, with cinnamon sugar towards the end.Finish: Long and lingering; a lovely balance of juniper and black pepper.

In the words of the distillers...

1) Can you describe the inspiration / development process behind this gin?

We make whisky and we make gin, so it was logical for us to start experimenting with barrel-aging our gin. The two main casks used to age our whisky are 1st fill ex-bourbon barrels from Kentucky and ex-red wine barriques from Portugal. The two of them go extremely well together when blending whisky, so we thought: why not try it with our gin? We aged our Cotswolds Dry Gin for 3 months in both barrels and then blended them together. The honey and vanilla notes of the ex-bourbon cask are complemented by the fruity notes of the ex-red wine barrel and presto! Double-barrel gin was born. The name seemed perfect coming from the Cotswolds, with its many double-barrelled residents…

2) What makes this gin different from the rest of your range?

Our flagship Cotswolds Dry Gin is unaged, and our only barrel-aged gin – 1616 – is a whisky-based gin akin to a Dutch Genever. This is the only available barrel-aged expression of our Dry Gin, and we think it’s come out rather nicely!

3) Do you have any suggested serves / cocktail recipes for the gin?

Our experience with our own 1616 barrel-aged gin has taught us that the botanical notes and deep woodiness work really well in a Mule cocktail. We’d therefore suggest using our Double-Barrelled Gin as the base for a Cotswolds Mule, as per below:

David T. Smith takes a look at a way to enjoy the deliciousness of a Chocolate Orange without having to hit something with a hammer - Chocolate Orange Gin!

In the 1930s, chocolatiers began to experiment with flavouring chocolate using flavour oils, incidentally often created by distillation. One of the early products created using this method was the chocolate orange, first sold in 1932. Previously, the same company had made a “dessert chocolate apple” (produced from 1926-1954); sadly, it was not apple-flavoured, just apple-shaped. Other flavoured chocolate joy-joys included a pineapple chocolate and the oh-so seventies chocolate lemon.

The chocolate orange has now been a favourite for birthdays and Christmas presents for generations and, at the height of their popularity, one in ten Christmas stockings contained this sweet treat.

The Gin

That Boutique-y Gin Company's Chocolate Orange Gin is flavoured completely via distillation (hence it is technically a “London Dry Gin”), with no flavourings being added afterwards. A selection of core gin botanicals make up the base of the botanical recipe, to which are added zesty bitter orange and rich cocoa nibs. The result is a slinky, creamy and decadent spirit.

The LabelThe label shows a cocoa nib covered in a gradually-unravelling orange peel. A display of boxed chocolate oranges sit on a table in the background, all of which seem to be slightly shop-soiled; no doubt they can be had for a song (or perhaps a cheeky plug for the retailer). One lucky, lucky lady called Jill seems to be the only person who will receive their confectionery in mint condition.

However, if the temperature on the wall is to be believed, all of the chocolate oranges are in peril of melting and congealing to form an almost inedible, hardened cricket ball of chocolate when they are rechilled. Thankfully, TBGC Chocolate Orange Gin will not melt in your hand.

The TasteNose: A bright and enticing nose with dry cocoa and the zingy “zip” of orange. Fantastic!Taste: A thick and creamy spirit that perfectly creates the illusion of chocolate orange with notes of milk chocolate and zesty orange.Finish: Lingering citrus and a pinch of juniper and pepper.Fans of the spherical chocolatey treat will fall head-over-heels for this one.

The Drinks

Hot Chocolate Orange25ml TBGC Chocolate Orange Gin100ml milk18-20 Cadbury’s Chocolate ButtonsAdd the chocolate buttons to the milk and stir. Heat in the microwave for two periods of 30 seconds each, stirring in between. Stir again once heated to ensure that all of the chocolate melts, before adding the gin. Leave to stand for a minute before stirring once more and then serving.

ChocOrange Alexander40ml TBGC Chocolate Orange Gin30ml Creme de Cacao30ml single cream10ml brandy (optional)Add all of the ingredients to cocktail shaker and shake thoroughly with ice, fine strain into a cocktail glass and garnish with crumbled flake or nutmeg.

This is a variation on the Alexander cocktail from the early 20th century, which was traditionally gin-based, but was later modified to use brandy instead. This recipe uses both.

Sloe like you've never seen it before - David T Smith investigates Double-Sloe Gin from Whittaker's Gin...

As we find ourselves in the depth of winter, with early morning frosts and the occasional flurry of snow, drinkers’ thoughts rightly turn to the hot toddy and other cosy spirits that are like a snuggly hug in a glass. For gin lovers, this is often in the form of sloe gin.

The world and its dog seems to make sloe gin, with each person having their own secret recipe and ritual. I have it on very good authority that even Prince Philip makes, or at least he used to make, sloe gin for the Royal Household.

So for the first That Boutique-y Gin Company product involving sloe berries, we’ve approached the subject from a slightly different angle. This project is in partnership with Toby & Jane Whittaker of Harrogate Distillery, makers of Whittaker's Gin. The husband and wife team founded Whittaker’s Gin in 2015 and their range of gins already includes:

That Boutique-y Gin Company Double-Sloe Gin uses Whittaker’s Clearly Sloe as a base (this is their redistilled - and therefore clear - sloe gin), to which are added extra sloes, as well as a gentle sweetness. The result is a gin that is both complex and has a deep sloe character, with a wide range of aromas and flavours coming from each stage of the production process.

The LabelA slightly spooky scene: front and centre is a black rabbit with glowing sloe berries for eyes; whilst it may initially appear to be sinister, it’s far more mysterious than menacing. The spooky label is a nod to the fact that the Clearly Sloe (is like a “ghostly” (transparent) version of a traditional sloe gin. In the background, a supermoon illuminates two local landmarks: Ripon Cathedral and the famous Betty’s Tea Room in Harrogate.

The TasteNose: Soft, but with plenty going on: fleks of cherry blossom, almond and vanilla blossom before the nose settles into plump, but dry notes of sloe and pine.Taste: Slightly nutty and oily to start with deep, rich and crisp pine notes - fresh and invigorating. Notes of sloe berry follow: tart, but with a ribbon of sweet vanilla and cherry running through it.Finish: Cherry stones and vanilla with a lingering zip of tart berries and pine needles.

This is certainly a “ginnier” sloe-flavoured gin that is both dryer and more mixable. If the old liqueur sloe gin was the king of winter gin drinking then, thanks to Double Sloe, the king has lost his crown.

The Drinks

With Ginger Ale50ml Double-Sloe Gin150ml ginger ale

There is a real beauty in the simplicity of this drink. The light ginger notes work incredibly well alongside the jamminess and slight tartness of the gin. A delight to drink.

Australia is on our mind right now - not just because we're sick of this cold winter, but because finger limes are amazing! David T. Smith gives us a look at That Boutique-y Gin Company Finger Lime Gin.

The last few years have seen a great increase in the number of Australian gins on the market. These spirits have helped to introduce the world to a host of previously unknown ingredients only found on the island continent, such as lemon myrtle, wattle seed and finger limes. It is the last of these that is particularly fascinating....

The finger lime (citrus australasica) is a citrus fruit similar in size, shape and appearance to a gherkin. Inside the fruit’s slightly crunchy skin are innumerous round, tangy globules that pop in the mouth with a zesty zing, hence their nickname: “lime caviar” - an apt description.

Finger limes are endemic to Australia and grow around the borders of Queensland and New South Wales. The plants are relatively short and thorny, and form part of the scrubland in the region.

The Gin

That Boutique-y Gin Company Finger Lime Gin is made using a mix of classic gin botanicals to which whole finger limes are added. The final product, bottled at 46% ABV, is a zesty and lively gin with a hint of intrigue.

The TasteNose: Lemon and lime sherbert with a hint of violet and turkish delight.Taste: A creamy mouthfeel with notes of vanilla and a mix of lime jelly and lemon posset, then a gentle hint of cinnamon spice and a touch of key lime pie before more dry, earthy notes.Finish: A bright finish of lime zest; effervescent with a leafyness and a touch of pink peppercorn.

Got a bit of a sweet tooth? Well, McQueen has just the thing to satisfy it - Chocolate Cherry Gin! David T. Smith investigates...

If there is a flavour that we at That Boutique-y Gin Company know works well with gin, it’s cherry; the popularity of our Cherry Gin shows that the world of gin drinkers likes it, too. Another flavour that works well with cherry is chocolate and so for this release we have teamed up with McQueen Gin from Trossachs Distillery; they are already well-known for their mint chocolate and mocha gins, so it seemed like a bit of a no-brainer.

Trossachs Distillery, located in Callander, Scotland, are the team behind McQueen Gin, founded in 2016 by Vicky and Dale McQueen. Vicky has a background as a chef and Master Baker, whilst Dale is a chartered mechanical engineer.

Their initial gin line-up consisted of “Sweet citrus”, “Smoky Chilli”, Chocolate Mint” and “Mocha” (aka chocolate-coffee). Soon after, they released a flagship, classic London Dry Gin and, in Christmas 2017, they released a White Chocolate and Raspberry special edition gin.

The Gin

Taking a base gin of botanicals used in other McQueen gins, the distillery team have added chocolate and organic, dried sour cherries from Uzbekistan. The gin is 100% distilled - so all of its flavour comes from its botanicals and not flavours added after distillation - and technically qualifies as a London Dry Gin.

The LabelThe founders of McQueen Gin, Vicky & Dale McQueen, sit aboard a rowing boat, floating on a loch in the Trossachs. Dale is picking some fresh fruit from a cherry tree on the bank of the loch, perfect for a garnish to a gin tonic he’s just made or to top a slice of decadent Black Forest Gateau, evidently homemade by Vicky herself. Two other members of the family, dogs Rosie and Snowy, are looking longingly at the bank, probably hoping for a run around.

The TasteNose: Soft, dry cocoa with a peek of black cherry.Taste: Dark chocolate sauce, before the arrival of chocolate-dipped black cherries, which add a lightly tart fruitiness.Finish: Dry juniper, as well as an encore of chocolate - think of a chocolate sponge cake complete with chocolate curls.

The Drinks

Choc-cherry Gin Tonic50ml Chocolate Cherry Gin150ml Tonic Water (Peter Spanton’s No9 Tonic Cardamom is ideal, but this recipe works well with any standard Indian tonicFill a large wine glass or gin tonic glass with ice, and add the gin, then the tonic. Garnish with a cherry and a dash of chocolate bitters and, for an indulgent touch, some chocolate shavings or crushed Cadbury Flake.

CC Deluxe25ml Chocolate Cherry Gin25ml double cream1 tsp brown sugarA do-it-yourself cream “liqueur”. Stir the ingredients together and then pour into a tumbler. Serve with a couple of ice cubes.

An indulgent treat, ideal at the end of an evening, but great any time. Why not pre-batch a few drinks’ worth in a bottle and keep it in the fridge?

Yorkshire is calling as David T. Smith has a gander at our Rhubarb Triangle Gin...

Whether stewed, baked in a crumble or pie, juiced, or in old-fashioned boiled sweets, rhubarb is an enduring flavour and its popularity is on the rise.

Originally from Siberia, rhubarb also grows well in the UK climate; in particular, that of Yorkshire. The growing conditions in “God’s Own County, as the region is sometimes known, are so ideal that between the settlements of Leeds, Bradford and Wakefield was an area known as the “Rhubarb Triangle”. This area was home to many rhubarb farmers and, at its peak in the 1930s, the area produced 90% of the world’s supply of winter rhubarb. The Great Northern Railway ran “Rhubarb Specials” express trains, which ran between the Triangle and London and could carry 200 tonnes of rhubarb to the capital each day.

The Gin

For That Boutique-y Gin Company Rhubarb Triangle Gin, all of the rhubarb is sourced from this historic area. Rather than the forced winter rhubarb, which grows in complete darkness, the gin uses rhubarb that has been grown in sunlight, producing a tarter, bolder character. Rhubarb Triangle is made with fresh rhubarb and a base gin with a range of classic botanicals. The result is a complex and versatile spirit that captures the whole spectrum of rhubarb flavour.

The TasteNose: The sparkling zing of crisp rhubarb with lemon shortbread.Taste: A voluptuous texture with powerful rhubarb notes coming through, complex and fresh. A zip of citrus, pinch of spice and then the unmistakeable dry flavour of juniper.Finish: Refined and lasting hints of rhubarb crumble, rhubarb soda, and even a touch of rhubarb and custard sweets.Overall: The one word to describe this gin is complex; this spirit takes rhubarb gin to the third dimension.

The LabelThree luscious leafy stalks of rhubarb lounge on a bed of juniper. The leaves of each stalk have mysteriously grown to take the forms of the coats of arms for the three settlements that make up the corners of the Rhubarb Triangle: the apex leaf is Leeds, the bottom right is Wakefield, and the bottom-left is Bradford.

The Drinks

Hot Rhubarb35ml Rhubarb Triangle GIn1tsp honeyJuice of half a lemon100ml hot waterAdd the gin, honey and lemon to a heatproof glass or mug and top-up with hot water. Garnish with a pinch of cinnamon or nutmeg.

A warming and cosy drink, great to enjoy on those early winter nights. Bright and bold with enough flavour to enjoy even when you’ve got the sniffles.

Rhubarb Retro50ml Rhubarb Triangle Gin100ml Cream SodaWedge or two of limeFill a tall glass with ice, add the gin, then the cream soda and two wedges of lime. For a tarter drink, squeeze one or two of the wedges into the drink.

A blast from the past with the use of the youthful cream soda, which adds bright, creamy vanilla notes, almost reminiscent of a light custard.

Rhubarb Rogue50ml Rhubarb Triangle Gin25ml Ginger WineShake ingredients with ice and then fine-strain into a cocktail glass. Serve with a twist of lemon and (if you have it) a small gingerbread cookie on the side.

That Boutique-y Gin Company's David T. Smith gives us the lowdown on the Icewine Old Tom...

The recent revival of Old Tom Gin, which had all but vanished 10 years ago, has seen various distilleries innovate to give this historic product a twist, bringing it up to date for the modern day. Old Tom’s were typically sweetened and more botanically intense than other gins, in part to help disguise the flavour of the underlying alcohol on which the spirit was based.

Back in the 18th century, distillers would have used whatever was to hand to sweeten gin. In the case of a product like Gordon’s, this was simply pure cane sugar, whilst others were botanically sweetened with liquorice root.

In the 21st century, distillers are using a host of different ingredients to add sweetness - and sometimes more complexity - to their gin, including honey, caramelized demerara, stevia and agave syrup. For Icewine Old Tom, That Boutique-y Gin Company has used Canadian Icewine.

What is Icewine?Icewine is a sweet dessert wine that is made using grapes that freeze whilst still on the vine due to cold weather. The water inside the vines freezes, but the other components, such as sugar and any other solids dissolved in the water, do not.

When the grapes are pressed, the must (the juice that comes from the squeezed grapes) is concentrated with the flavours and sweetness of the wine. It also means that the yield (i.e. how much wine you can make) is smaller than a wine made using the equivalent quantity of non-frozen grapes.

The main icewine producing nations are Germany (where it is known as Eiswein) and Canada (mostly Ontario), although some is also made in the US, Japan and many central and eastern countries in Europe.

Icewine Old Tom

That Boutique-y Gin Company’s Icewine Old Tom takes a classic, copper pot distilled gin and adds Icewine from Canada (where in order to be considered icewine, the grapes must be harvested at a temperature not exceeding -8°C). Lemon, lime and liquorice root are also added to the gin’s botanical mix.

The LabelThe label shows our classy cat, looking rather pleased with himself as he strolls through a frozen vineyard, snug as a bug in a rug whilst sipping on a Tom Collins. In the background, you can see the majestic Niagara Falls - a nod to the major Icewine producing nation of Canada.

The TasteNose: Intriguing, with a deep muskiness and hints of grapefruit; close your eyes and breathe it in!Taste: Honey and raisins with little flecks of spice and pine.Finish: The sweet complexity of Sauternes with the dryness of a white Pineau des Charentes. A delight for gin and wine lovers.

The Drinks

Icewine Old Tom Collins50ml Icewine Old Tom20ml Lemon Juice75ml Sparkling WaterGarnish with a few frozen grapes.Add the Icewine Old Tom and citrus to a wine or gin tonic glass half full of ice and give it a gentle stir. Add the sparkling water and garnish.

This recipe breaks with tradition as it is designed to be served in a wine glass or even a gin tonica glass rather than the traditional long and tall collins glasses. The wider-rimmed wine glass makes it easier to appreciate the complex aromas of the spirit, whilst also making it easier to retrieve the grape garnish to munch on when the drink is finished.

Icewine Old Tom Aperitif50ml Icewine Old Tom50ml Red Vermouth3-4 dashes Aromatic Bitters (optional)Add both ingredients to a large wine glass - or, even better, a brandy snifter - and add a couple of ice cubes. Garnish with a slice of orange.

Ice Wine Old Tom & Ginger50ml Icewine Old Tom150ml Ginger AleGarnish with lime wedgeAdd the ice to a tumbler or old-fashioned glass. Pour the Icewine Old Tom over the ice, top up with ginger ale, and garnish with a lime wedge. For a more tart drink, simply squeeze the lime wedge.

David T. Smith gives us a guided tour of That Boutique-y Gin Company's Very Old Tom and its various uses in cocktails...

Old Tom was popular type of gin in the mid 19th century and, due to the equipment used to make gin at the time, the alcohol used to make gin - its “base spirit” - had a lot more character that contributed to the gin’s final flavour. The gin was often sweetened and was usually stored in casks rather than bottles and so gins may have been lightly aged.

With Very Old Tom, That Boutique-y Gin Company have been inspired by these historical Old Toms and brought the style back to the future, whilst updating it for the 21st century.

The base spirit is a glorious medley of different spirits including: vodka, brandy, whisky and rum, which are blended together before being combined with a selection of botanicals including:

JuniperCorianderAngelica RootBitter OrangeLiquorice

Finally, it is gently sweetened with cane sugar, just as you would expect from an Old Tom.

The blend of different base spirits adds an intriguing nuance to the spirit and, as some of the spirits in the base are aged (some for a bit and some for a considerable amount of time) there is a pleasant woody character, too.

The label shows a rather dapper cat, dressed in the finest spiffery of a wine red velvet smoking jacket and fine Italian loafers. As he luxuriates in the high-back arm chair, the cat is surrounded by a library of spirits adorning the walls above the fireplace; just a glimpse of the variety of spirits that go into making Very Old Tom. This snug scene would be the perfect place to enjoy a snifter or two of the spirit, either from a brandy balloon or in a heavy-bottomed glass with a cube or two of ice.

Tasting NotesNose: A game of hide-and-seek is going on with this nose, but you can pick out the full range of various spirit notes including: smoky whisky, mellow rum, perhaps even the fruitiness of grape?Taste: The flavour starts as a tight little ball of sweetness and spice that gradually unravels, revealing notes of orange and nutmeg, cardamom and juniper, along with an array of complex wood notes.Finish: A little cherry and some earthiness from the liquorice, before flavours of marmalade sponge covered in toasted brown sugar.

In addition to the sippability of the spirit, it mixes well in a variety of drinks including:

Meow-tinez

50ml Very Old Tom25ml Red Vermouth1 teaspoon of Orange Marmalade

Vigorously shake or stir (depending on your preference) all of the ingredients with ice. Strain into a cocktail glass using a fine-mesh (or clean tea) strainer, to ensure any lumps of marmalade peel don’t end up in your drink.

Very Old Fashioned

50ml Very Old Tom10ml of Maraschino3-4 dashes of bitters

Add the ingredients to a large tumbler and fill with ice. Stir. Enjoy directly from the glass or, if you prefer your drink without ice, strain into a smaller, pre-chilled tumbler.

The Maraschino adds an indulgent cherry note that goes well with the Very Old Tom’s woody spice. You could also use Grand Marnier or Cointreau to give the drink a warm, orangey glow. Essentially any liqueur could be used in place of the Maraschino, although steer clear of any cream ones!

Nine Lives Highball

25ml Very Old Tom75-100ml Sparkling WaterOrange Peel GarnishFill an (ideally pre-chilled) tall glass with ice cubes before adding the spirit and then the water. Garnish with a twist of orange peel and a stirring stick.

Inspired by the Highball of Japanese Whisky, this is a refreshing way to enjoy the nuances of the spirit.

We swiped an admirable cluster of medals from The Design & Packaging Masters, which just happen to go handsomely with our medals from The Gin Masters from earlier this year...

We have often boasted about the labels that the talented Grace J Ward designs for our assortment of gins. No matter how bizarre the brief (honestly, the amount of times we feel the need to preface them with "Right, so..." is astounding), Grace's work never fail to impress. And it's not just us impressed by them - we've just scooped up an armful of medals from The Design & Packaging Masters!

When you’re a child, one of the main thoughts that preoccupies you in the run-up to Christmas is... THE PRESENTS.

But as you grow older, attention tends to shift, albeit slightly (after all, who doesn't like a present?), to focus on the food and drink of the season. People like to pull out the stops for the Christmas period in the true spirit of hospitality. At That Boutique-y Gin Company, we’ve taken the same approach to our latest product: Yuletide Gin.

*Well, edible gold flakes which are added after distillation and give the spirit a snow-globe quality.

The gin’s label depicts a snuggly scene with two lovable dogs, suitably festively attired, asleep in front of a roaring fire. Dotted around the room are all of the various items that have been distilled to make the gin; under the tree are the gifts of gold, frankincense and myrrh, as well as a Castle Greyskull (for those of a certain age, the must-have Christmas toy of their childhood). However, please note that, as the bottle says, there is no Castle Greyskull distillate in the gin.

Yuletide Gin - On its own

Nose: Initial notes of Christmas pudding - plump and juicy - burst forth from the glass: succulent raisin, cassia, cinnamon and gingerbread. Gradually, the character of a well-stocked biscuit barrel comes through with buttery shortbread and oatmeal cookies. Then there’s amaretto, flaked almonds, cardamom and candied peel, all before a touch of Christmas tree to close.Taste: Plump and jammy clementine with a sprinkle of toasted spice, accompanied by a festive medley of fruity, spicy Christmas confectionery: from mince pies to buttery panettone and everything in-between. A definite note of Christmas tree follows, with a floral splash reminiscent of the incense of Midnight Mass.Finish: Candied citrus, glacé cherries, Turkish delight and toasted pine cone.

When all is said and done, this is an exceptionally complex spirit with lots of hidden flavour nooks that reveal themselves over time.

Festive GT

Adapted from the book “Gin Tonica” by TBGC’s very own David T Smith.50ml Yuletide Gin, 150ml Schweppes Indian Tonic Water,Garnish with a colourful skewer of dried fruit: cranberries, raisins, and apricots.

A simple, but incredibly effective drink, and a good way to use up all of those little fruit nibbles dotted around the place in crystal bowls atop dollies. The tonic really brings out the spice and fruit of the gin.

Another cocktail full of Christmas spice with plump, sweet citrus that perfectly complements the complex spice of the gin. The ginger adds body and additional spice, whilst the lime adds just enough bite to stop it from becoming overly confectionery in nature.

Christmas Morning Fizz

15ml Yuletide Gin, 60ml Sparkling Wine of ChoiceAdd the gin to a champagne flute and top-up with the wine; a twist of orange peel makes a pleasant garnish.

A glass of fizz in a Champagne flute makes for a great festive start to the big day and just a splash of Yuletide gin is a fun addition. The gin not only adds a spiced complexity but, if you’re lucky, the gold flakes dance up and down in the bubbles, too - mesmerizing.

A variation on the chocolatey and creamy Alexander, using Yuletide Gin to provide extra spice. This cocktail really seems to bring out the gingerbread elements of the spirit. For a dryer drink, try using Mozart Chocolate Spirit instead of Creme de Cacao.

A warm winter drink, perfect for warming the cockles after a cold night out carolling or whatever you like to get up to. The Sherry add a rich fruitiness, which is a great complement to the gin’s spiced notes; whilst the lemon juice adds balance and the water both adds warmth and lengthens the drink.

Overall, Yuletide Gin is a festive treat with plenty of mixing possibilities; a bit of fun for Christmas and a perfect spirit to share with loved ones.

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